Mustard-Maple Pork Tenderloin
"Pork tenderloin is about as lean as it comes so it’s a great healthy option, but it shouldn’t be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Serve with barley, roasted squash and a Pinot Noir...."
INGREDIENTS
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3 tablespoons Dijon mustard, divided
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground pepper
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1 pound pork tenderloin, trimmed
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2 teaspoons canola oil
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1/4 cup cider vinegar
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2 tablespoons maple syrup
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1 1/2 teaspoons chopped fresh sage
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